Focaccia-Stuffed Squab with Bean Stew

Name: Focaccia-Stuffed Squab with Bean Stew
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 carrot, cut into 1/4-inch dice; 1 rib celery rib, cut into 1/4-inch dice; 158 milliliters dried cannellini beans; 473 milliliters 1/2-inch-cubed plain focaccia; 1 garlic clove, minced; 113 grams green beans, cut into 1/2-inch lengths; 710 milliliters chicken stock or low-sodium broth; 6 Tbsps extra-virgin olive oil; 1 small onion, cut into 1/4-inch dice; 1 small red bell pepper; 2 squab—neck and wing tips removed, livers reserved; 2 servings Salt and freshly ground pepper; 1 medium shallot, minced; 1 teaspoon finely chopped thyme; 2 Tbsps unsalted butter, softened

You can never have too many main course recipes, so give Focaccia-Stuffed Squab with Bean Stew A mixture of onion, beans, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event.

Instructions

In a medium saucepan, cover the cannellini beans with water and bring to a boil.

Ingredients you will need

Cannellini Beans

Water

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Sauce Pan

Remove from the heat, cover and let stand for 1 hour.

Drain the beans.

Ingredients you will need

Beans

In the same saucepan, heat 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.

Ingredients you will need

Cannellini Beans

Chicken Stock

Beans

Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over.

Ingredients you will need

Red Pepper

Equipment you will use

Broiler

Let cool slightly, then discard the charred skin, stem and seeds.

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Seeds

Cut the pepper into 1/2-inch dice.

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Pepper

Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.

Ingredients you will need

Roasted Red Peppers

Cannellini Beans

Salt And Pepper

Green Beans

Preheat the oven to 37

Equipment you will use

Oven

On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil.

Ingredients you will need

Focaccia

Cooking Oil

Equipment you will use

Baking Sheet

Bake for 7 minutes, or until crisp; let cool. Leave the oven on.

Equipment you will use

Oven

In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Focaccia

Shallot

Thyme

Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil.

Ingredients you will need

Salt And Pepper

Focaccia

Butter

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130 for medium-rare.

Equipment you will use

Kitchen Thermometer

Oven

Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.

Ingredients you will need

Stuffing